5 from 4 votes
Instant Pot Buffalo Chicken Salad
Servings: 4
Author: Brittany Williams
  • 1/4 cup Grass-fed Butter or Ghee
  • 2 pounds of Chicken breasts, thighs, or drumsticks work great
  • 1/3 cup Frank's Red Hot Sauce
  • 1/2 tbsp Red Wine Vinegar
  • 1/4 tsp Minced Onion
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 5 ounces Arugula
  • 2.5 ounces Blue Cheese optional
  • 1 recipe Homemade¬†Ranch Dressing omit the sea salt (optional)
  1. Preheat your Instant Pot Pressure Cooker by pressing the SAUTE function on the display panel. Add grass-fed butter or ghee to the pot and let it melt.
  2. After the butter has melted move the liner around to make sure the bottom is evenly coated and moving quickly place the chicken thighs or breasts inside the pot. Add the hot sauce, red wine vinegar, minced onion, garlic powder, and sea salt.
  3. Place the lid on top of the pressure cooker and make sure the vent valve is in the SEALING position. Select the CANCEL button to void the sauté function and select the MANUAL/PRESSURE COOK button, high pressure. Use the +/- arrows until the display reads 15.
  4. After the pot beeps to let you know it's finished cooking let it naturally release the pressure, about 25 minutes. If the pin still hasn't dropped after 25 minutes vent the remaining pressure.
  5. Carefully shred the chicken and let it soak in the juices while you prepare the salad.
  6. Rinse and drain the arugula, set aside. Make the Homemade Ranch Recipe, omit the sea salt, and add 2 tbsp Blue Cheese to make a creamy Blue Cheese Dressing.
  7. Assemble individual salads by adding arugula, blue cheese, blue cheese dressing, and top with the Buffalo Chicken.